Last Summer, when the August issue of Gourmet arrived at my desk, I knew immediately that I would be making the cover recipe. There are just some recipes that are so me, and what with my love of ice cream sandwiches, it was only a matter of time before I tackled these babies. With their tart ice cream and sweet berry filling and thin, chewy blondie-like outside, these sandwiches are amazing. They're super fun to eat and the perfect dessert for a crowd. The best thing is that they're indulgent without being too rich and they strike a nice balance between creamy and fruity. I highly recommend you make them, so here's the recipe.
For lemon ice cream:
2 pint premium vanilla ice cream
1 tablespoon grated lemon zest
2 tablespoons fresh lemon juice
For blueberry compote:
2 cups blueberries (10 ounces)
1/4 cup sugar
2 (3-by 2 1/2-inch) strips lemon zest
1 tablespoon fresh lemon juice
2 teaspoons cornstarch
For sandwich layers:
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 stick unsalted butter, softened
3/4 cup packed light brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
- Make lemon ice cream: Transfer ice cream to a microwave-safe bowl and microwave at 30 percent power in 10-second intervals, stirring, until softened, about 50 seconds total (see cooks’ note, below). If you don’t have a microwave, ice cream can be softened at room temperature.
- Stir in lemon zest and juice. Spread ice cream thinly in a 13-by 9-inch baking dish and freeze while making compote and sandwich layers.
- Make blueberry compote: Cook blueberries, sugar, and zest in a 12-inch heavy skillet over medium-high heat, thoroughly crushing blueberries with a potato masher, until juices are released and sugar has dissolved, about 2 minutes.
- Stir together lemon juice and cornstarch, then stir into blueberry mixture. Boil, stirring, 1 minute (mixture will thicken).
- Transfer blueberry compote to a bowl and chill until cold, about 1 hour. Discard lemon zest.
- Make sandwich layers while compote chills: Preheat oven to 375°F with rack in middle. Butter baking pans and line with foil, leaving a 1-inch overhang on each side, then butter foil.
- Whisk together flour, baking powder, baking soda, and salt in a small bowl. Beat together butter and brown sugar in another bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Beat in egg and vanilla. At low speed, add flour mixture in 2 batches, mixing until just combined.
- Divide batter between baking pans and spread into thin, even layers with offset spatula. Bake until golden-brown but still tender, 10 to 12 minutes. Cool completely in pans, about 30 minutes.
- Assemble sandwiches: Dollop tablespoons of blueberry compote all over ice cream, then swirl it gently through ice cream with a spoon. Spoon all of ice cream over 1 sandwich layer (in pan) and spread evenly using clean offset spatula.
- Invert second sandwich layer over ice cream, pressing gently to form an even sandwich. Wrap baking pan in plastic wrap and freeze until firm, at least 2 hours.
- Transfer sandwich to a cutting board using overhang. Trim edges if desired, then cut into 8 pieces.
Make ahead Ice cream sandwich (before cutting) can be made 1 week ahead and frozen in pan, wrapped in plastic wrap and then in foil.
- Desserts, Frozen
- North American